Creamed Onions ... way better than you might think!! :)

These onions are a must-have tradition at all my "adopted" family gatherings. When I first joined the group, I couldn't understand the fuss they were all making about them. So, my first taste was merely a taste ... after that, there's never been a hesitation at all! Some are even known to skip dessert for an extra helping. Sadly ... there's seldom any leftovers to take home for later!!!

As a point of interest ... raw onions, I thank you not.
Cooked onions ... oh how sweet it is!

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Grammy's Creamed Onions~~~~~~~~~~~~~~~~~~~~~~~~(and just the way it was written in Grammy's recipes!)
Can use small onions, but it takes a lot of peeling.
So I use bigger ones and peel and chop them.
Boil onions in water until soft. Drain.
Reserve some water and make white sauce with:
1/4 cup butter, flour, light cream and onion water.
Cook until smooth and creamy. Keep stirring.
Put onions in casserole (shallow so get more topping)
and pour sauce over.
Top with 1/2 cup buttered soft bread crumbs.
Bake at 350F for 45 minutes.

I have loved this receipe since I was a child. Now I have to cook GF and I make the sauce using corn starch or potato starch instead of flour and I do not use any crumbs. It is still delicious and very, very fast. Cook the onions in the microwave and fix the sauce on the stove. Takes about 5 minutes. Lots of good taste and vitamins.

I guess I am way behind on knowing what these wonders are all about.
Raised on a dairy farm, you'd think we would have had these for all the milk in them ... granted at that time, I had convinced myself I "hated" onions!!

I haven't done it yet ... though have been thinking of another similar recipe. Sometime, I want to make it and cook chicken breasts on the bottom, with a layer of carrots, then the onions on top as a one dish meal.

My favorite creamed onions were usually the little pearl onions, but they are frightfully expensive now,(like what isn't?), so I use mostly Vidalias, which are very plentiful in this area. In CO, they were a delicacy, but here they are common.

My favorite creamed onions were usually the little pearl onions, but they are frightfully expensive now,(like what isn't?), so I use mostly Vidalias, which are very plentiful in this area. In CO, they were a delicacy, but here they are common.

I've just used regular yellow onions ... and all is delicious!

Believe it or not, I have never had Vidalias ... do tell me more about them, and why I should try them! When else would I use them?

My family does a variation of this using leeks instead of onions, which are sauteed slowly in butter instead of boiled. The white sauce has a heaping teaspoon of dijon mustard added in. Great with holiday ham!

I only associate creamed onions with the little pearl onions but I want to try this recipe and have a real stupid question....how coarse/fine do you chop the onions? quarter them? cut like onion rings? ??????

I only associate creamed onions with the little pearl onions but I want to try this recipe and have a real stupid question....how coarse/fine do you chop the onions? quarter them? cut like onion rings? ??????

I usually 1/4 or 1/6 them, depending on the size of the onion!
Size doesn't really matter ... smaller would cook faster.
Though to me, I would sooner have bigger chunks on my plate as the smaller you go the more it seems to disappear into the sauce and would be too easy to over cook.

Never thought of onion rings .... I think if I was doing that, I'd make them thick slices ... and could be quite showy when served.